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This roasted Cornish hen recipe is easy and very elegant. We will rub the birds in herbs and then roast them with lemon slices. Pretty enough for company.
Generally Cornish hens are quite inexpensive. They are really fun to eat as well. Kids love them. Depending on the size you can cook four of them for about eight people.
Sometimes I will make roasted Cornish hens for small Thanksgiving gatherings. They are juicy and flavorful and you can stuff them is you want. Remember that if you do you have to cook them for a little longer so that the stuffing cooks as well.
4 Cornish hens
1 bunch thyme
1 large lemon
2 tablespoons dry mustard
1 tablespoon garlic powder
½ cup minced parsley
½ cup chicken stock
Salt and Pepper
Preheat oven to 350 degrees.
Wash and pat dry Cornish hens.
Season generously with salt and pepper on both sides. Smear with garlic powder and dry mustard.
Zest the lemon and place zest on breast side of hens. Don’t over do the zest!
Coat the bottom of an ovenproof skillet with olive oil. Heat well. Add the hens and brown evenly on all sides.
Add the chicken broth and turn off the heat.
Slice the remaining lemon. Place a lemon slice on each hen and sprinkle with parsley. Place a couple of thyme sprigs next to the lemon slices.
Cover the skillet with foil and place in oven.
Roast the hens for approximately 20 to 25 minutes, until no juices flow from thigh when pulled away. Remove foil and broil hens for approximately 5 minutes until browned.
Remove hens from the oven and serve. Discard the lemon and thyme.
CALORIES 295.15; FAT 19.72 grs (sat 4.66; mono 9.56; poly 3.86); PROTEIN 23.80 grs ; FIBER 0.38 grs; CARBS 4.51 grs; CHOLESTEROL 9.89 mg; IRON 2.53 mg; SODIUM 384.85 mg; CALCIUM 64.10 mg